Slow Food is sweeping the nation, at a snail’s pace. This international organization was started in Italy by people who perceive McDonald’s as the symbol of a society that is overshooting its own limits. The greatest loss of all is the pleasure of eating foods that are made without the restrictions of time. Many of the cheeses portrayed in this delightful book—stracciata, giuncata, formaggio di fossa, formaggetta della valle Argentina—are not household names and they probably never will be. They’re a few of the 201 traditional Italian farmhouse cheeses lovingly described in this new book from Slow Food International as a "contribution to the conservation of a vast heritage of local products, born of Italy’s extraordinarily varied landscapes, natural environments, dairy breeds, and cheesemaking techniques."
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Book Description
Editorial Reviews
About the Author
Piero Sardo is president of the Slow Food Foundation for Biodiversity. Gigi Piumatti is general manager of Slow Food Editore. Angelo Surrusca is a Slow Food Writer.
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2 of 2 people found the following review helpful:
5.0 out of 5 stars
Yum!,
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This review is from: Italian Cheese: A Guide to Their Discovery And Appreciation (Revised and Expanded, 2005) (Paperback)
This is an incredible and thorough resource on Italian cheeses. It doesn't have every Italian cheese known to man, but it comes close. The book is organized by region, and each page is devoted to one cheese. Fun to read if you love exploring new foods and a great resource if you're traveling to Italy.
2 of 3 people found the following review helpful:
2.0 out of 5 stars
a frustrating guide - looks encyclopedic but falls far short,
By bearded academic (East Lansing, MI USA) - See all my reviews
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This review is from: Italian Cheese: A Guide to Their Discovery And Appreciation (Revised and Expanded, 2005) (Paperback)
I purchased this guide with the hopes of using it as a tool when I walked into a cheese store in the US or Rome to decide what new (to me) cheeses to try.I have found it very frustrating for that purpose. First, it is organized by region of Italy whereas it would typically be more useful to be organized by type of cheese (goat vs. cow milk, blue cheese vs. white cheese, etc). I always find myself reading the book through its index and flipping from front to middle to back of book to decide which cheese of a particular type looks fun. When I tried to use this book in Rome last week I gave up. The diversity of cheeses is far wider than listed here. To take a concrete example, one store offered a "gorgonzola di buffala dolce." Nothing in this book's description of gorgonzola helped me figure out if the cheese was worth buying (it was). Indeed, the book does not even discuss the very important distinction of dolce vs. picante for gorgonzola.
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